A rich, garlicky shrimp pasta in a sun-dried tomato cream sauce that tastes like a restaurant date night at home.
Imagine this: it is a weeknight, you are tired, but you still want something that feels a little special and romantic without needing a reservation or three sinkfuls of dishes. That is exactly where Marry Me Shrimp Pasta comes in. It is a twist on the viral “marry me” chicken idea, but faster, lighter on prep, and built around sweet, juicy shrimp and a silky sun-dried tomato cream sauce that clings to every strand of pasta.
This recipe leans into Italian American comfort food energy: garlic, parmesan, cream, and a little heat from red pepper flakes. The sun-dried tomatoes add a deep, almost smoky sweetness that makes the sauce taste like it simmered for hours, even though it comes together in about 30 minutes. It is the kind of dish you can make for an at-home date night, an anniversary dinner, or just a regular Tuesday that needs a little romance.
You do not need fancy techniques here. If you can boil pasta and sauté shrimp, you are already most of the way there. The sauce is made in the same pan that you use to sear the shrimp, so all those browned bits on the bottom melt right into the cream, wine, and cheese. Finish with a squeeze of lemon and a shower of fresh basil, and you have something that smells like it came out of a tiny candlelit kitchen in the back of a trattoria.
Why you will love this Marry Me Shrimp Pasta:
- Ready in about 30 minutes, start to finish
- Made in one main pan for easy cleanup
- Cozy and restaurant level, but simple enough for a beginner cook
- Easily adapted to be less spicy, lighter, or gluten free
- Looks impressive on the table with almost no extra effort
Marry Me Shrimp Pasta Ingredients
Serves 4
Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional, for color and flavor)
- 1 tbsp olive oil
Pasta and Sauce
- 12 oz (340 g) fettuccine, linguine, or spaghetti
- 1 tbsp unsalted butter
- 3 to 4 garlic cloves, minced
- 1/2 tsp red pepper flakes (use less for mild, more for spicy)
- 1/3 cup (about 50 g) chopped sun-dried tomatoes in oil, drained
- 1/2 cup (120 ml) dry white wine or low sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1 tsp Italian seasoning or dried mixed herbs
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup (120 ml) reserved pasta cooking water, as needed
- 1/2 cup (50 g) freshly grated parmesan cheese, plus extra for serving
- Juice of 1/2 lemon (about 1 tbsp), or more to taste
- 2 to 3 tbsp chopped fresh basil or flat leaf parsley, plus extra for garnish
💡 Shopping tip: For the quickest prep, buy shrimp that are already peeled and deveined, and choose oil packed sun-dried tomatoes for the best flavor.
Step-by-Step Instructions
- Cook the pasta
- Bring a large pot of well salted water to a boil.
- Cook the pasta according to package directions until al dente, usually 8 to 10 minutes.
- Before draining, scoop out about 1 cup (240 ml) of the hot pasta water and set aside, then drain the pasta.
- Season and sear the shrimp
- While the pasta cooks, pat the shrimp dry with paper towels.
- Toss with 1 tsp salt, 1/2 tsp pepper, and smoked paprika if using.
- Heat the olive oil in a large, deep skillet over medium high heat.
- Add shrimp in a single layer and cook 1 to 2 minutes per side, until just opaque and lightly golden. Transfer to a plate.
- Sauté garlic and sun-dried tomatoes
- Reduce the heat to medium. In the same skillet, add the butter.
- Once melted, stir in the garlic and cook for 30 seconds until fragrant.
- Add red pepper flakes and chopped sun-dried tomatoes. Cook 1 to 2 minutes, stirring, until the tomatoes deepen in color and the pan smells aromatic.
- Deglaze and reduce
- Pour in the white wine or chicken broth.
- Scrape the bottom of the pan with a wooden spoon to release any browned bits from the shrimp.
- Let it simmer 2 to 3 minutes, or until the liquid has reduced by about half.
- Build the cream sauce
- Stir in the heavy cream, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper.
- Bring to a gentle simmer over medium low heat and cook 3 to 4 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
- Add parmesan and adjust consistency
- Sprinkle in the grated parmesan and stir until fully melted and smooth.
- If the sauce looks too thick, splash in a little reserved pasta water, a few tablespoons at a time, until it is glossy and pourable but still creamy.
- Combine pasta and shrimp
- Add the cooked pasta directly into the skillet with the sauce.
- Toss with tongs until the pasta is well coated, adding more pasta water as needed to loosen.
- Return the shrimp and any accumulated juices to the pan.
- Cook for 1 to 2 minutes, just until the shrimp are warmed through and everything is evenly coated.
- Turn off the heat and stir in the lemon juice and chopped basil or parsley. Taste and adjust seasoning with more salt, pepper, or lemon.
- Serve
- Divide the shrimp and pasta among warm bowls.
- Top with extra parmesan and fresh herbs. Serve immediately.
Variations & Substitutions
- For a lighter version, use half heavy cream and half whole milk, and lean more on the starchy pasta water to thicken.
- Swap the shrimp for sliced chicken breast or thighs, cooked through before you start the sauce.
- Make it gluten free by using your favorite gluten free pasta and checking that your broth is gluten free.
- For a milder dish, cut the red pepper flakes to a pinch and skip the smoked paprika.
- To make it pescatarian friendly without wine, use vegetable broth instead of chicken broth.
Make-Ahead, Storage & Reheating
- Make-ahead: This dish is best made fresh, but you can prep the shrimp (peel and devein), chop garlic, and slice sun-dried tomatoes up to 1 day ahead and refrigerate in separate containers.
- Storage: Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days.
- Freezing: Creamy shrimp pastas do not freeze well. The sauce can separate and the shrimp can turn rubbery, so freezing is not recommended.
- Reheat: Warm gently in a skillet over low to medium heat with a splash of water, cream, or broth, tossing frequently for 3 to 5 minutes until heated through. Add a squeeze of lemon and a bit more parmesan to refresh the flavors.
Nutritional Info (Estimated, per serving)
- Calories: ~720
- Protein: ~45 g
- Carbs: ~60 g
- Fat: ~32 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Simple green salad with lemon vinaigrette to balance the richness
- Garlic bread or warm crusty baguette to swipe through the extra sauce
- Roasted asparagus, broccolini, or green beans on the side
- A crisp white wine like Pinot Grigio or Sauvignon Blanc, or sparkling water with lemon slices
- Extra fresh basil, parsley, and a crack of black pepper right before serving for color and aroma
Recipe FAQs
Can I use frozen shrimp?
Yes. Thaw frozen shrimp fully in the fridge overnight or in a colander under cold running water for 10 to 15 minutes. Pat very dry before seasoning so they sear instead of steaming.
Can I make this less spicy?
Absolutely. Reduce the red pepper flakes to a pinch or leave them out. You can always sprinkle a little on individual servings for anyone who likes heat.
What if I do not have heavy cream?
You can use half and half, but the sauce will be slightly thinner. Let it simmer a bit longer to reduce, and rely on the starchy pasta water and parmesan to give body.
Do I have to use wine in the sauce?
No. Replace the wine with chicken or vegetable broth. To mimic the brightness wine adds, finish with a little extra lemon juice at the end.
How do I keep the shrimp from getting rubbery when reheating?
Reheat over low heat and stop as soon as the shrimp are warm. Adding a splash of liquid and covering the pan for a minute helps them heat gently instead of drying out.
Can I bake this as a casserole?
You can. Under cook the pasta by 2 minutes, toss everything together, top with extra parmesan, and bake in a greased dish at 375°F (190°C) for 10 to 15 minutes until bubbling and lightly golden on top.
Final Notes
Marry Me Shrimp Pasta is one of those dishes that feels like a little celebration every time it hits the table. It is rich, cozy, and full of flavor, yet simple enough that you can pull it off even on a busy night. Once you make it a couple of times, you will barely need to glance at the recipe because the steps flow so naturally.
If you try this for a date night, anniversary, or just to pamper yourself after a long day, I hope it brings you as much comfort as it does to my kitchen. Do not be shy about making it your own with extra herbs, more spice, or your favorite pasta shape.
If you cook this Marry Me Shrimp Pasta, I would love to hear how it went for you. Leave a comment with any tweaks you made, snap a photo, and share it so others can see your version too. Happy cooking and enjoy every creamy, garlicky bite.
